Weißwurst

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Weißwurst ([ˈvaɪsvʊɐ̯st] , literally 'white sausage'; Bavarian: Weißwuascht; plural Weißwürste) is a traditional Bavarian sausage made from minced veal and pork fatback. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. The mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 cm (3+7⁄8–4+3⁄4 in) in length and 3–4 cm (1+1⁄8–1+5⁄8 in) in diameter. In Poland, a similar kind of sausage, also named 'white sausage' (biała kiełbasa), is made from pork instead and most often served on Easter. As they are not smoked or otherwise preserved they are very perishable. Weißwürste were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch. There is a saying that the sausages should not be allowed to hear the noon chime of the church bells. Even today, most Bavarians never eat Weißwürste after lunchtime (though it is perfectly acceptable...

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